Amerigo Vespucci

CHEFS SPECIAL

Starters

Gnocchi ai Formaggi e Rucola 9.95

Potato pasta dumplings served with crisp roasted Parma ham seasoned with fresh sage and served with a cream sauce of grated parmesan laced with rocket and chopped Parsley

Risotto Con Zenzero e Gamberoni 9.15

A creamy risotto of grated ginger and seared prawns seasoned with fresh thyme laced with chopped tomato and chopped leaf parsley

Sardines alla Griglia 6.50

Fresh sardines, simply seasoned with sea salt fresh lemon and grilled

Main Courses

Sea Bass Fillet with Coriander and Lime Butter 18.95

Fillet of sea bass Pan seared and served on a bean and potato mash topped with a fresh coriander and lime butter

Trancio di Tonno al limone e Origano 16.95

Fresh fillet of tuna fish pan seared seasoned with oregano laced with fresh lemon juice and glazed with a hint of white wine

Stroganoff di Manzo 16.95

Chopped fillet of beef served pan seared with chopped onions diced red pepper and sliced mushrooms seasoned with paprika flamed with brandy and red wine and served with in a rich cream sauce and steamed wild rice

Born in Florence, Amerigo studied at the University of Pisa, before becoming secretary to his uncle who was Florentine ambassador to Paris.

From 1480 he become an agent of the Megici family of Florentine bankers.

In 1491 they sent him to Serville in Spain to look after their shipping interests there. Thus, he was there when Christopher Columbus sailed upon, and returned from, his first voyage of discovery.

Attracted more by the prospect of going to sea than merely supplying provisions to the ship, he partook in two expeditions to the New World in 1497 and 1499.The second of these discovered Brazil and the mouth of the Amazon river.

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Restaurant Menu
Cocktail Menu